onion

Weekends are a time to put things on the back burner. I mean that literally, of course. It’s a time to slowly melt a great pile of onions to sweet, sticky bliss, bubble a pot of marinara sauce, or make chicken stock for the sake of good cooking sometime else. Sometime less languid than the weekend.

A couple months ago, I was given a challenge: cook a “date meal” for two that costs $15 or less, including a bottle of wine. It was thrown to me by a local newspaper that has yet to publish the story, and I suspect they might simply never. Which is fine, but it would be a shame not to share the recipe for the entree, while its wintery ingredients are still lingering around.